I pretty well just do breakfast sausage....ground pork s little salt....a little brown sugar....and a goodley amount of rubbed sage and black pepper. For 2 pounds of meat....start with 1 rounded tablespoon of sage, 1 Tablespoon of brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of fresh ground black pepper....mix...put about a teaspoon on a micro safe plate and cook about 30 seconds.....taste and add more of whatever it needs....likely more sage and pepper. I don't use a recipe....my rule of thumb is 3/4 tsp of salt per pound of meat.....and from there I experiment and taste as I go. Other nice additions are a thyme and parsley and lemon zest sausage.....or marjoram and sage. Other additions include applesauce and some bread crumbs ( so it's not too sloppy with the apple sauce) and maple syrup is nice in a thyme and marjoram sausage. Then you can get into the Italian sausages....lots of garlic powder, lots of paprika and some cayenne and oregano and cumin seeds. The combinations are almost limitless.....just taste as you go and if it's flat add more seasoning and if it's too spicy add more unseasoned meat.

Marg, The meat spread we make is made by taking a combination of cubed beef and cubed pork (anywhere from 50-50, to 2/3 - 1/3 beef to pork). I usually use stew beef and cut up a couple pork steaks. Put the meat in a stock pot with a couple medium sized quartered onions, salt and pepper. Just cover the meat with water, bring to a simmer, covered and let simmer until meat is fork tender. We then take the meat (and some onion if you like) and run it through a meat grinder. Lately I have been using a food processor, works just as well and allot quicker. After the meat is ground/processed, I put it in a container, and pour the strained stock over the meat, stirring and letting it settle until the meat is saturated with the stock. When it's done right, you should be able to push the back of a spoon into the top of the mixture, and see a little of the stock form a pool. We then put it in the refrigerator for the stock to congeal. It becomes a great meat spread for sandwiches. We also have a condiment spread that tastes great with it. Meat Spread Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Cider vinegar 4 tablespoons Sugar 1 tablespoon Mustard 1 teaspoon Cornstarch 1 tablespoon Flour 1 teaspoon Salt 1 Egg 1. Add Vinager, Cornstarch, Salt, Sugar And Mustard To Small Sauce Pan. Heat To Low Boil And Stir Until Smooth. 2. Beat Egg In Cup, And Stir Into Vinager Mixture Slowly As It Boils To Thicken.

When I make mine, I use at least 5-7 different kinds of cheese, I like to use ground beef and pork sausage and then layer it with rendered pepperoni (but I've started using turkey pepperoni lately). It really gives it a nice flavor. Seasoning should be lighter but plenty of Italian seasoning. Might throw in a bit of Louisiana Hot Sauce too. I occasionally go for a pizza flavoring rather than conventional pasta sauce. Recipe really depends on the size of the pan and what ingredients you use in what quantities. Be sure to let it sit a while after it comes out of the oven to rest, cool and it'll be easier to cut and dish up. For side dishes, I like the obligatory salad and garlic bread. My garlic bread has garlic, real butter, black pepper (sometimes I substitute lemon pepper), Italian Seasoning and parmesan. For an appetizer or even a quick dinner I'll put pepperoni and/or sausage on it and mozzarella cheese.

I went through this last week. What a time su*k it was. I've ordered from iGourmet, SuperMarketItaly, and Eataly. Just during the initial lock-down. iGourmet twice. They are all fine but doubt i will order again. Expensive with shipping. Eataly i used an old gift card. My BIL and his wife will be visiting family in SC this week from Portland. MIL and SIL live together. Nephew and his wife with young child live within walking distance. BIL loves to cook so wanted to sent something. Last year i sent them a big box of wild caught salmon to share. Easy and pretty perfect with a newborn and not yet vax*d. iGourmet does have some gift selections with free shiping but not specific to Keto. Though gift baskets always seem be overpriced. A good selection a-la-cart. 25$ shipping for perishables. We did not care at the time since we could not get anything delivered, not even a curbside timeslot. Long lines, no masking. A hundred dollar budget would allow 2 or 3 cheeses and some salami type charcuterie. Then i had a semi-brilliant idea to send them a big selection via WholeFoods. Treats they would not normaly purchase. (they don't need a bow). : ) So, duh, i did what i sent my parents when my sister and her husband visited Thanksgiving and my brother and his family a month earlier...(we have been taking turns visiting) Misfits. Selections i know they will like. A big box of veg and another box of sweet and savory treats. A double of gulf shrimp and a double of halibut. Delivered monday. My BIL will have at least two meals to plan and enjoy making. They all have the sweet tooth gene. We don't care for panettone type stuff but my MIL will love it. Just a few of the things i selected. My SIL is not much of a cook but BIL will know what to do with fennel, celerac, watermelon and purple radish, golden beets, bok choy, etc. The other option i gave up on is searching their location for locally delivered gift baskets. I'm sure Miami has similar.